Every now and again, a couple of my greatest loves will join up and “dance together.” It’s a phenomenon that leaves me giddy for days. I have had a long-standing obsession with black pepper and even collect pepper grinders. I also collect cookbooks – truth be told, my world revolves around them.

When the cookbook arrived, I was thrilled to see that it was even more beautiful than I’d expected. Knowing it’d be prominently displayed alongside my pepper grinder collection, I hoped for a beauty and I got a beauty.

From the Inside Cover:

By far the most frequently used spice; pepper adds an excellent depth of flavor to nearly any savory dish, and an extra fillip to many sweet dishes as well. Making use of exciting varieties and styles of black peppercorns, including single-estate and gourmet varieties such as Malabar from India, Lampong from Indonesia and Tellicherry from Goa. Chinese szechuan and Japanese sansho also get a look in making this collection of delicious recipes ideal for the home chef who wants to make the most of this essential seasoning.

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